Description
Chai Spice Snickerdoodles are a delightful twist on the classic cookie, infused with warm chai spices like cardamom, ginger, cinnamon, and cloves. These soft, chewy cookies are coated with a fragrant spice-sugar topping and baked to golden perfection, offering a cozy, aromatic treat perfect for tea-time or sharing with friends and family.
Ingredients
Units
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For the topping:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ginger powder, ground
- 1 1/2 teaspoon cardamom, freshly ground
- 1/2 teaspoon cinnamon, freshly ground
- 1 pinch cloves, freshly ground
For the cookies:
- 1/2 cup (118ml) canola oil
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) pure maple syrup
- 3 tablespoon whole milk
- 2 teaspoon pure vanilla extract
- 2 cup (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, ground
Instructions
- Preheat Oven. Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prepare for baking.
- Prepare Topping. Combine all topping ingredients—granulated sugar, ground ginger, freshly ground cardamom, cinnamon, and cloves—on a dinner plate and set aside for coating the cookies later.
- Mix Wet Ingredients. In a medium mixing bowl, use a fork to vigorously mix together the canola oil, granulated sugar, maple syrup, and whole milk for at least one minute until the mixture resembles applesauce. Then stir in the vanilla extract.
- Add Dry Ingredients. Sift in the flour, baking soda, salt, and cinnamon into the wet ingredients. Stir as you add them, then mix with your hands until a pliable dough forms to ensure everything is well combined.
- Shape and Coat Dough. With clean, moist hands, roll the dough into walnut-sized balls, then pat each ball into the spice-sugar topping on the plate to flatten into roughly 2-inch (5cm) discs coated on one side.
- Arrange on Baking Sheet. Place the coated dough discs sugar side up on the prepared baking sheets, spacing them at least 2 inches (5cm) apart to allow for spreading during baking.
- Bake. Bake in the preheated oven for 10 to 12 minutes until the bottoms are slightly browned and the cookies are set.
- Cool. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use moist hands when rolling the dough to prevent sticking.
- The cookies will spread slightly; ensure spacing on the baking sheet is generous.
- Freshly ground spices will yield the best flavor, but pre-ground may be used in a pinch.
- Maple syrup adds a subtle depth of flavor; honey can be substituted if needed.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
